Located in Sarche, a small town inside Valle dei Laghi in Trentino, Levà produces focaccias, pizzas, ready-made pizza bases and pizza balls according to the historical process of the levai, which is where the name of the product line comes from.
Levà is the Trentino dialect term used, until the early 1900s, to indicate the first dough made from water, flour and natural yeast: the origin of all leavened products. This production process came from Luciano Eccher, master pasta maker and one of the company’s founding partners.
For more than 250 years, his family has been practicing the profession of Pistor, baker, and has passed down from generation to generation the traditions and secrets of transforming wheat into bread, to let people discover the ancient life, flavours and identity of the mountain areas.
The production process is based on respect for the natural fermentation of the dough: a long leavening period, which exceeds 24/30 hours to ensure high digestibility, proper processing, and baking in a stone oven to favour the alveolar structure of the finished product.
Levà treasures its long history, adapting its products and technologies to the needs of modern distribution, both in Italy and abroad, and to the increasingly attentive demands of the Food Service world.
The recipes and processes have been developed to allow production with just 4 ingredients: flour, water, salt and yeast, whose research is a continuous effort that allows Leva to ensure very high quality and to keep the organoleptic characteristics of the products constant over time.
The machinery that supports the work of the pasta makers was designed by the company’s in-house research centre and is an example of the fusion of traditional processes and the latest technology. Their action simulates, in a perfect way, the firmness and delicacy of the human touch.
Levà products can be purchased in the best supermarkets in Trentino and from some of the major distributors in the area.
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